KEK PISANG

Monday, July 17, 2017

RED BEAN PASTE CHIFFON CAKE...










RED BEAN PASTE CHIFFON CAKE
source :    happyflour.com




Ingredients :

3  egg  yolk  (I use grade A)
20  gm  caster sugar
2  tbsp  cooking oil
1/8  tsp  salt
75  gm  cake flour  (I use all-purpose flour)
65  gm  red bean paste
70  gm  thick coconut milk  (I use evaporated milk)


3  egg  whites
1/4  tsp  cream of tartar
60  gm  caster sugar


Directions :

1.  Preheat oven to 175'C.
2.  Cook red bean paste and coconut milk together over low fire.  Set aside to cool.
3.  Sift flour and salt together.
4.  Using a hand whisk, mix egg yolk, sugar (20 gm), oil, red bean mixture and flour together.
5.  Whisk until well combined.  (If batter is too thick, add 1/2 - 1 tbsp of water).
6.  Using a cake mixer and whisk the egg whites and cream of tartar till frothy.
7.  Gradually add in the sugar and whisk till stiff peaks form.
8.  Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9.  Then fold in the rest of the meringue lightly in 3 portions until well combined.
10.  Pour batter into a 20cm/8-inch ungreased tube pan.  Put into a preheated oven and bake for 40 minutes.
11.  Remove from oven, invert cake onto table until completely cool.  Remove/unmould from pan and serve...

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